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Home   All Pulses, Grains, Seeds, Flakes, Flour & More from Hodmedod & our Guest Producers   Pearled Naked Barley, Organic
Barley Risotto with Ovenroasted Cherry Tomatoes and Gorgonzola Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola
Spiced Barley Pudding Spiced Barley Pudding
Pearled Naked Barley, Organic
Pearled Naked Barley, Organic

Pearled Naked Barley, Organic

Free UK delivery on all orders over £50

Our new batch of organic naked barley is from a superb crop grown by Mark and Liz Lea at Green Acres Farm in Shropshire. 

Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal. Unlike most barley, where the inedible husk is tightly stuck to the grain, the husks fall off the naked barley grain when it's harvested and threshed, leaving the tasty and nutritious wholegrain ready to use. Pearling removes some of the inner hull so the grain cooks more readily.

The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

  • Add cooked naked barley - or if cooking time allows, dry grains - to soups, stews and casseroles.

    Add cooked or toasted grains to salads.

    Mill uncooked naked barley grains to produce a tasty and versatile flour.

    Cooking instructions

    Place the barley in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender. Drain and serve or add to soups or stews.

  • Ingredients

    Barley Grain (Gluten)

    Allergy information

    For allergens, see ingredients in bold

    Good Things

    Suitable for vegans and vegetarians

  • Typical values Per 100g, raw whole grains
    Energy 1327kJ (315kcal)
    Fat 1.4g
    of which saturates 0.4g
    Carbohydrate 58g
    of which sugars 1.7g
    Fibre 17g
    Protein 10g
    Salt <0.01g

Category: Cereal Grain , Grist , Naked Barley , New , Organic , Pearled Grain

Barley Risotto with Ovenroasted Cherry Tomatoes and Gorgonzola Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola
Spiced Barley Pudding Spiced Barley Pudding

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Recipes using Pearled Naked Barley, Organic

Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola
View Full Recipe
Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola
This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.

Serves 4

Ingredients

For the Oven-Roasted Tomatoes
  • 1kg Cherry Tomatoes
  • 1 tbsp Sugar
  • Salt and Pepper, to taste
For the Risotto
  • 1 Onion
  • 2 Garlic Cloves
  • 2 tbsp Butter or Non-Dairy Alternative
  • 2 heaping tbsp Tomato Paste
  • 100ml White Wine (optional)
  • 375g Pearl Barley
  • 1 Bay Leaf
  • 1–1.2 litres Vegetable Broth
  • 3–4 tsp Lemon Juice
  • Salt and Pepper, to taste
  • 125g Gorgonzola or Non-Dairy Alternative
  • 2 tbsp Marjoram Leaves for garnish

Method

  1. Preheat the oven to 160°C/140°C fan. Halve the cherry tomatoes. Line a baking tray with parchment paper and arrange the tomatoes cut side up. Sprinkle with sugar, 1 teaspoon of salt, and plenty of pepper. Bake in the preheated oven for 45–60 minutes, briefly opening the oven door two to three times during baking to let steam escape. The tomatoes should remain slightly soft, not completely dried.
  2. For the risotto: Peel and finely dice the onion and garlic. Sauté in butter until translucent. Add tomato paste and briefly roast, then deglaze with white wine (or water) and let reduce slightly. Add the barley and bay leaf, pour in vegetable broth, and bring to a boil.
  3. Simmer over low heat for about 20 minutes, stirring occasionally, until the barley is done and the risotto is creamy/soupy. Add more broth if needed. Remove the bay leaf and stir in half of the oven-roasted tomatoes. Season with lemon juice, salt, and pepper.
  4. Divide the risotto onto plates, portion the Gorgonzola into four pieces and place on top with the remaining tomatoes. Sprinkle with marjoram leaves.


Spiced Barley Pudding
View Full Recipe
Spiced Barley Pudding

Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water.

Read more: What is naked barley? Why should we grow and eat more?

You could use any of our wholegrains (whole oats would be especially good) in this adaptable recipe. Just bear in mind that un-pearled grains will take a little longer to cook. You could also try different spices: another good combination is cardamom, vanilla, rose water and pistachio.

"This amount would be perfect for four small portions as a pudding. However, having said that my husband ate the whole thing in one sitting, so double the recipe as needed."

Serves 3 to 4

Ingredients

  • 150g Pearled Naked Barley
  • 700ml Milk of your choice
  • ½ Cinnamon Stick
  • 8 Cardamom Pods
  • Zest from a ¼ of an Orange
  • ½ tsp Vanilla Essence
  • 60g Sugar
  • ½ tsp Orange Blossom Water 
To serve (optional)
  • 30g Flaked Almonds, toasted
  • Dried Petals e.g. rose, cornflower, marigolds
  • Orange Zest

Method

  1. In a dry pan toast the cardamom pods and cinnamon stick for a couple of minutes, until fragrant.
  2. Add the barley, milk, vanilla, orange zest and sugar. Bring to a simmer and continue for 45- 50 mins, stirring occasionally until the grains are fully cooked. If the mixture uses all the liquid before the grains are cooked, add a little more.
  3. Once cooked, stir in the orange blossom water.
  4. Divide into bowls and top with the almonds, orange zest and petals.
  5. Serve hot or cold.
View all recipes
  • Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola

    Barley Risotto with Oven-Roasted Cherry Tomatoes and Gorgonzola

    View Full Recipe
    This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.

    Serves 4

    Ingredients

    For the Oven-Roasted Tomatoes
    • 1kg Cherry Tomatoes
    • 1 tbsp Sugar
    • Salt and Pepper, to taste
    For the Risotto
    • 1 Onion
    • 2 Garlic Cloves
    • 2 tbsp Butter or Non-Dairy Alternative
    • 2 heaping tbsp Tomato Paste
    • 100ml White Wine (optional)
    • 375g Pearl Barley
    • 1 Bay Leaf
    • 1–1.2 litres Vegetable Broth
    • 3–4 tsp Lemon Juice
    • Salt and Pepper, to taste
    • 125g Gorgonzola or Non-Dairy Alternative
    • 2 tbsp Marjoram Leaves for garnish

    Method

    1. Preheat the oven to 160°C/140°C fan. Halve the cherry tomatoes. Line a baking tray with parchment paper and arrange the tomatoes cut side up. Sprinkle with sugar, 1 teaspoon of salt, and plenty of pepper. Bake in the preheated oven for 45–60 minutes, briefly opening the oven door two to three times during baking to let steam escape. The tomatoes should remain slightly soft, not completely dried.
    2. For the risotto: Peel and finely dice the onion and garlic. Sauté in butter until translucent. Add tomato paste and briefly roast, then deglaze with white wine (or water) and let reduce slightly. Add the barley and bay leaf, pour in vegetable broth, and bring to a boil.
    3. Simmer over low heat for about 20 minutes, stirring occasionally, until the barley is done and the risotto is creamy/soupy. Add more broth if needed. Remove the bay leaf and stir in half of the oven-roasted tomatoes. Season with lemon juice, salt, and pepper.
    4. Divide the risotto onto plates, portion the Gorgonzola into four pieces and place on top with the remaining tomatoes. Sprinkle with marjoram leaves.


  • Spiced Barley Pudding

    Spiced Barley Pudding

    View Full Recipe

    Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water.

    Read more: What is naked barley? Why should we grow and eat more?

    You could use any of our wholegrains (whole oats would be especially good) in this adaptable recipe. Just bear in mind that un-pearled grains will take a little longer to cook. You could also try different spices: another good combination is cardamom, vanilla, rose water and pistachio.

    "This amount would be perfect for four small portions as a pudding. However, having said that my husband ate the whole thing in one sitting, so double the recipe as needed."

    Serves 3 to 4

    Ingredients

    • 150g Pearled Naked Barley
    • 700ml Milk of your choice
    • ½ Cinnamon Stick
    • 8 Cardamom Pods
    • Zest from a ¼ of an Orange
    • ½ tsp Vanilla Essence
    • 60g Sugar
    • ½ tsp Orange Blossom Water 
    To serve (optional)
    • 30g Flaked Almonds, toasted
    • Dried Petals e.g. rose, cornflower, marigolds
    • Orange Zest

    Method

    1. In a dry pan toast the cardamom pods and cinnamon stick for a couple of minutes, until fragrant.
    2. Add the barley, milk, vanilla, orange zest and sugar. Bring to a simmer and continue for 45- 50 mins, stirring occasionally until the grains are fully cooked. If the mixture uses all the liquid before the grains are cooked, add a little more.
    3. Once cooked, stir in the orange blossom water.
    4. Divide into bowls and top with the almonds, orange zest and petals.
    5. Serve hot or cold.
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